12 Reviews of Pork Chops With Mustard & Sour Cream Sauce

From: MamaCooks

On Apr 11, 2006

I adapted this recipe for supper last night with excellent results. Everyone loved the flavor! I doubled the sauce amount for 5 pork chops. Next time I will triple it. The sauce is very good on the mashed potatoes. Didn't have either of the mustards called for, so used the Spicy Brown mustard I did have onhand. I did not cook the sauce separately. I cooked the pork chops; then poured the sauce over them, covered, and let it simmer a few minutes til the sauce thickened and coated the chops. It was a deliciously different flavor for pork chops. Will definitely be making it again. Thanks so much for sharing this recipe.

From: Jewelies

On Nov 25, 2006

This is really lovely. I didn't use the cornstarch but instead doubled the sauce and allowed it to reduce on the stove top. Served with Smashed Potatoes and steamed beans. Thank you for posting.

From: coconutcream

On Jun 7, 2006

This recipe received mixed reviews. Some really liked the flavor of the sauce, some didn't. I won't rate this though, because I used only spicy brown mustard - I had nothing else - and didn't get a good taste of it myself. I will remark, however, that the pork came out a little bit dry.

From: sloe cooker

On Oct 26, 2006

very well recieved dish, my hubby and i do not care for sour cream but i made the recipe as posted anyway. the sauce was very complimentary to the pork, which i fried in butter. enjoyed this very much and will be put in my tried and lets do again cookbook. thanks for posting this recipe shoppohollic

From: ms_bold

On May 8, 2006

We loved the flavor of this sauce with the pork. My husband was going to be a bit late for dinner, so I browned the chops and added the sauce for a bit longer simmer time to accommodate his uncertain arrival time. This worked well for our meal; however, in the future, I would cook the chops through and add the sauce separately, as recommended in the recipe. I think that more "browned bits" on the pork would produce a better overall flavor. We served this with Roasted Red Potatoes and Asparagus (Roast Red Potatoes and Asparagus - Ww 4 Pts), and loved it.

From: georgi

On Oct 23, 2005

We had this tonight and enjoyed it quite a bit. The only change I made was to add about a tablespoon of chopped onion to the blender. Will be making again. Thank you!

From: ~Nimz~

On Jan 1, 2007

This was okay but for us, using the suggested mustards was just too strong a flavor. I doubled the suace because I was making a whole pork tenderloin cut into slices. Added salt and pepper to the tenderloin and cooked in a non-stick skillet as directed and they turned out great. We chose not to add the sauce to the tenderloin.

From: rusted_essence

On Sep 12, 2007

I made this dish last night and it was fantastic!!! Our guest we had over just loved the sauce and was suprised to hear it had mustard because he does not like mustard. I aam not big on classic, but I do like the fancier types. I used dijon and spicy brown and I also doubled the recipe and did as another suggested and poured the sauce over the browned pork chops and let it simmer a while, flipping the pork chops every so often. Thanks for a great new way to make pork chops, I will make these again... Oh and I served them with a baked potato and steamed carrots.

From: Hotcooking_21

On Jul 26, 2009

This was really good. Hubby likes just plain mustard for chops, but the sauce was two thumbs up for me.

From: gailanng

On Jan 17, 2009

Maybe I should feel jealously for my husband found a new love. My rival----miss dishy here! The sauce is fantastic.